Acetaldehyde contamination of water, alcoholic, and non-alcoholic beverages stored in glass or plastic bottles

Abstract

Acetaldehyde is a naturally found chemical in food substances characterized by a fruity aroma at low levels. However, high levels of acetaldehyde can add to or change the taste of foods and beverages. More importantly, acetaldehyde has recently been found to be possibly carcinogenic to humans (Group 2B). In this investigation, the amounts of acetaldehyde in several alcoholic and non-alcoholic beverages consumed in Greece, including red or white wine, retsina, tsipouro, grappa, fruit-based liqueurs, beers with different alcohol content as well as mineral water, soft drinks, and fruit juices were measured. The analytical method used is based on derivatization of acetaldehyde with 2,4-dinitrophenylhydrazine and its subsequent measurement using high performance liquid chromatography. High concentrations (median, min–max) were detected in grappa (29.4, 29.2–52.7 mg L⁻¹) and tsipouro (17.1, 0.8–55.6 mg L⁻¹), followed by beer (6.8, 6.7–6.9 mg L⁻¹) and red wine (3.7, 1.6–29.4 mg L⁻¹); the lowest levels were detected in soft drinks (0.067, 0.033–0.075 mg L⁻¹) and mineral water (0.04, 0.002--0.096 mg L⁻¹). Levels of acetaldehyde in retsina were very high (68.1, 63.9--68.3 mg L⁻¹) when after opening, the wine remained in plastic bottles for a long time, much higher than in samples taken from just opened bottles (7.2, 7.1–7.4 mg L⁻¹). The amount of acetaldehyde shows some positive correlation to the alcoholic content. These results suggest that regulatory measures and consumer guidance may be necessary for acetaldehyde in beverages.

Keywords:

• acetaldehyde
• alcoholic beverages
• tsipouro
• HPLC
• toxicity

Acknowledgments

We would like to thank Dr Eftichia Karageorgou for the assistance in the trueness and precision of the method testing and Ariadni Apostoleri for her support in some measurements.

Disclosure statement

No potential conflict of interest was reported by the authors.